Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled pork marinated in smoky mezcal, served in warm corn tortillas with tangy pickled red onion and fresh cilantro. This mexican-inspired pork ready in about 40 minutes pairs pounds pork shoulder, thinly sliced, mezcal, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1/4 cup mezcal, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 pounds thinly sliced pork shoulder and toss to coat. Marinate covered in the fridge for at least 2 hours or overnight.
  2. Step 2: For the pickled onions, bring 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar to a boil in a small saucepan. Pour the hot liquid over 1 medium thinly sliced red onion in a jar. Let cool to room temperature, then refrigerate for at least 30 minutes.
  3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until nicely charred and cooked through.
  4. Step 4: Warm 12 small corn tortillas on the grill for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by layering grilled pork on each tortilla, topping with pickled red onions and fresh cilantro leaves. Serve immediately with lime wedges to squeeze over the tacos.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mezcal-Infused Pork Tacos with Pickled Red Onion?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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